Mexi Chicken & Polenta

Preparing healthy family dinners from scratch can be daunting during the upcoming holiday season.

Chef Kimberly Larsen from Harmons shares an easy and hearty alternative to takeout.
Mexi Chicken & Polenta
8 slices Harmons peppered bacon, cut in strips
1 1/2 lb chicken breast
1 small white onion, small dice
2 cloves garlic, minced
1 1/2 cup winter squash, medium dice
2 bell peppers, any color, small dice
1 poblano peppers, small dice
1 red jalapeño, seeded & minced
2 tablespoons flour, omit for Gluten Free
1 tablespoons chili powder
2 teaspoon paprika, smoked
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon oregano, dried
1 teaspoon salt
2 cups chicken stock, unsalted or low sodium
1/2 cup tomato, crushed or pureed
2 cups beans, (black, kidney, soybean, navy)
1 cup heavy cream
1 package ready to serve polenta

Preheat the oven to 400 degrees.

Heat a large skillet over medium-high heat add bacon strips and cook until crispy. Remove and drain on paper towel.

Return skillet to medium high heat. Season chicken with salt and pepper, add to pan, saute for 4 minutes on each side. Remove from pan and allow to rest and cool for several minutes. Cut into medium dice pieces.

Return skillet to medium heat. And onions and winter squash. Cook for 5-7 minutes stirring frequently. Add the garlic, bell peppers, poblanos, and red jalapeños and cook another 5-7 minutes.

Sprinkle with flour, spices, chili powder, paprika, cumin, coriander and oregano, cook 1 minute and fragrant. Stir in chicken stock, tomato and beans. Bring to a strong simmer. Cook for 10 minutes.

Return chicken and half the bacon back to skillet. Stir in heavy cream. Crumble or slice polenta. Layer the polenta over the top of skillet. Sprinkle with cheddar.

Place in the oven and bake until the polenta is golden and the cheese is melted, about 20 minutes. Remove from the oven and top with other half of the bacon.

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